Our Elderflower Kombucha is made by blending our kombucha with the floral and sweet elderflower. Tastes of honey and citrus. Naturally raw, and fermented.

STRAWBERRY + LEMON

Our Strawberry + Lemon Kombucha kicks the winter blues to the curb with a taste of summer time all year long. Made by blending fresh juiced lemons and strawberries. Tart, sweet, and uplifting.

ORIGINAL

Our Original Koombucha is the OG. Unfiltered, unflavored and unsweetened.

NATURAL FERMENTS

KIMCHI

Our Kimchi is a traditional Korean style Winter Kimchi. Made by fermenting New York State green nappa cabbage, carrots, anchovies and more with spicy and fragrant Korean chili pepper.

Fermented and matured slowly a minimum of 14 days.

CLASSIC KRAUT

Our Classic Kraut is as simple as it gets. Made by naturally fermented New York State green cabbage, garlic and salt. Thats it.

Fermented and matured a minimum of 45 days.

RED BEET + CARAWAY KRAUT

Our Red Beet + Caraway Kraut is made by fermenting New York State red cabbage with caraway seed and garlic. For a touch of natural sweetness we add juiced ruby red beets to the fermentation barrel.

Fermented and matured a minimum of 45 days.

PICKLES

NY DELI DILL

Our NY Deli Dill Pickles are our version of that deli counter classic. Made with loads of garlic and fresh dill our NY Deli Dills are a bright, tangy, crunch pickle perfect for sandwiches, burgers, or binging Netflix.

HORSERADISH DILL

Our Horseradish Dill Pickles are a spicy horseradish and caraway spiked version of our NY Deli Dills. Loaded with horseradish these pickles are perfect for Beef on Weck, Hotdogs, BBQ, Cheeseplates or just snacking.

BREAD & BUTTER

Our NY Deli Dill Pickles are our version of that deli counter classic. Made with loads of garlic and fresh dill our NY Deli Dills are a bright, tangy, crunch pickle perfect for sandwiches, burgers, or binging Netflix.

FIRE + ICE

Our NY Deli Dill Pickles are our version of that deli counter classic. Made with loads of garlic and fresh dill our NY Deli Dills are a bright, tangy, crunch pickle perfect for sandwiches, burgers, or binging Netflix.

COLLABORATIONS

KOMBUCHA SOAP w/ LAMPHERE STREET SOAP Co.

Lamphere Street Soap's SYN and Cultured Club soaps both utilize Barrel + Brine's spent SCOBY for a creamy and enriching all vegan soap. Soaps available at Barrel + Brine Shop, and at Lamphere Street Soap Co.

SYN - Kombucha SCOBY Infused Soap w/ Citrus + Cedarwood

Cultured Club - Kombucha SCOBY Infused Soap w/ Lavender + Orange

STEAMPUNK LINE w/ LEONARD OAKES ESTATE WINERY

Being completely on the same page with someone from the jump is a rare thing, but it was probably 10am and we had already downed a few bottles of Steampunk Cider with Jonathan and Jerod at Leonard Oakes Estate Winery's tasting room in Medina, NY. We we're supposed to be talking about our Steampunk collaboration but we just kept drinking and talking about Juggalos.

VINEGAR:

We always felt that Leonard Oakes makes the best sparkling cider around and we always knew that we wanted to make raw, unfiltered apple cider vinegar so the pairing just made perfect sense. Apples are picked and juiced on their Medina, NY farm before being fermented into their Steampunk Cider. Once fully fermented the cider then gets moved to our Buffalo, NY location where we secondary ferment the cider into a tart, full bodied, rich apple cider vinegar.

STEAMPUNK FIRE TONIC:

Once the vinegar is fully aged we load it up with anti-inflammatory ingredients. Garlic, Ginger, Turmeric, Lemons, Oranges, Horseradish, Habaneros and more are steeped for a minimum 30 days before being blended with raw honey. One shot a day will keep the doctor at bay.

STEAMPUNK KOMBUCHA:

Steampunk Cider is amazing but before its fermented it's a wonderful, fresh and tart apple juice. We use that delicious juice and blend it with our kombucha for a tart, sweet, and refreshing kombucha.